PREPARATION:

1. Heat a large pot of water to a boil.
2. Wash the broccoli rabe and pat dry. Trim away the stem ends, thick stems and yellowed or discolored leaves. Blanch the rabe in the boiling water for about 2 minutes. Remove from the water and shock in a large bowl of ice water to keep the color vibrant. Drain, lightly pat dry and set aside.
3. On the stove top, place the 1/2 sheet pan* across two gas burners (should cover a back and front burner). Turn the burners to medium and allow the pan to heat. Glaze the back of the pan with a thin drizzle of oil and add the garlic. Cook until it just starts to get golden. Lay the sausage on the pan and mix it around with the garlic. Start browning the sausages, turning as needed and monitoring heat levels. Push the sausage to one end of the pan and lay the broccoli rabe on the other end and cook. Season with salt. Some of the rabe will darken and crisp which is desirable. Cook the rabe in batches, about 3-5 minutes in all per batch. If needed, remove the rabe to a bowl as it finishes cooking.

   You can most definitely use a large skillet, grill pan or griddle for this recipe. Using the sheet pan method will discolor your sheet pan.

4. Once the sausages are nicely browned and cooked through, plate the rabe and sausages and serve. You can also slice the sausage into bite-sized pieces, add to the rabe and mix to combine before serving.